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| My Mille feuille, not really a thousand layers |
I have been a little unmotivated to get in the kitchen to make anything. Let alone celebrate National Cheesecake Day. Summer heat and humidity are something that I have never gotten used to. So June was a bust. Oh, I have a billion things swirling in my head but never seem to get them out. The weekends just get away from me. So enough of my belly aching, let’s get back to the kitchen and make something of a cheesecake or maybe a twist on a cheesecake theme.
In search of much needed inspiration I went to the one place I needed to go, Julia Child’s kitchen at the SmithsonianNational Museum of American History. I just stare at the space and image her there laughing and cooking and telling wonderful stories about her life. My ideas are spinning around my head. This mad idea involving cheesecake was spinning around my brain ever since the wonderful folks at Brownie Brittle who sent me a 1lb bag just for responding to them via social media.
Eureka! I decided on a twist of the one French pastry I love to eat (one, really who are we fooling) and yet not having conquered making it. The Mille Feuille. It is made with puff pastry and you can use a variety of fillings. I would simply substitute the brownie brittle squares with the puff pastry and use this absolutely decadent filling from Christina Tosi called Liquid Cheesecake. Would my experiment combination work? I thought it would. Only one way to find out. Get back in the kitchen and make it
Like a mad scientist trying to discover something wicked, I too was trying to create something wicked. At least this creation won’t try to kill me or need to be killed by the torch and pitchfork wielding villagers.
I piped the mixture onto the squares and let set a few hours before serving. The response was cheers all around. This won’t be run out of town after all.
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| There was enough left over for dip |
The link for Liquid Cheesecake by Christin Tosi here or the recipe I used.
Or if you are in need of something sweet and want to make one of her desserts check out the cookbook “Milk” http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497?tag=tasttabl-20
Liquid Cheesecake 2 to 4 servings Yield: 25 minutes Cook Time: 25 minutes
INGREDIENTS
One 8-ounce package cream cheese
¾ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon kosher salt
2 tablespoons whole milk
1 large egg
DIRECTIONS
1. Preheat the oven to 300°. In the bowl of a standing mixer, paddle the cream cheese on low until smooth, about 2 minutes. Add the sugar and mix until it is completely incorporated, 1 to 2 minutes.
2. In a small bowl, gently whisk together the cornstarch and salt. Add the milk in a slow, steady stream, then whisk in the egg.
3. With the mixer on medium-low speed, add the egg mixture to the cream cheese, beating until the mixture is smooth, about 3 to 4 minutes. Scrape down the sides of the bowl.
4. Pour the cheesecake batter into an 8-inch-square baking pan lined with plastic wrap. Place the pan in the oven. Bake for 15 minutes. After 15 minutes, gently shake the pan: The outside edges should be firm and the center loosely set. If the cheesecake has not reached that consistency, allow it to cook for an additional 5 minutes.
5. Remove the cheesecake from the oven, set aside to cool completely, then serve
The link for Liquid Cheesecake by Christin Tosi here or the recipe I used.